Ingredients
Calcium Chloride, Cow milk, Kosher salt, Liquid Rennet, Mesophilic starter culture, Pasteurized Heavy Cream
Buttermilk, Calcium Chloride, Camembert molds, Cheese Salt, Liquid Rennet, Unpasteurized cow's milk
Fermentation Agent
Mesophilic bacteria
Not Applicable
Things you need
Bowl, Colander, Large pot, Muslin
Bowl, Cheese Press, Cheesecloth, Container, Blender, Knife, Ladle, Live cultures, Mould with ladle, Stirrer
Preparation Time
2 weeks
18 hours and 3-4 weeks of aging
Aging time
Not Available
Not Available
Refrigeration Temperature
Shelf Life
3-4 weeks
5- 7 days